Rum Raspberry-Almond Mini Tarts

Raspberry-almond mini tarts are fun to make – and eat. The reason is that I love, love, love the flavor of raspberry. So when I first saw this almond tarts recipe, I knew raspberry would be the perfect addition to provide a brighter flavor contrast. If you don’t love raspberries, then swap out the raspberry jam for your favorite fruit jam. Yes, it’s that simple.

Rum Raspberry-Almond Mini Tarts

Rating: 51

Cook Time: 10 minutes

Yield: 30 mini tarts

2 mini tarts


1 1/3 cups all-purpose flour
1/4 cup plus 1/3 cup granulated sugar, divided
1 teaspoon grated lemon peel
1/2 cup butter, cubed
4 teaspoons butter, softened
1 egg, lightly beaten
2 eggs
1/2 cup almond paste
1 teaspoon vanilla
1 tablespoon rum
1/3 cup raspberry jam, melted
1/3 cup almonds, sliced


In a small bowl, combine the flour, 1/4 cup granulated sugar and lemon peel. Cut in 1/2 cup cold butter until crumbly. Add the slightly beaten egg and toss with a fork until a dough ball forms. Cover and refrigerate the dough for 1 hour.

Preheat your oven to 350° F. Spray a mini muffin tin with non-stick spray, and set aside.

To make the tart filling, beat the almond paste in a food processor until crumbly. Add the remaining sugar, softened butter, vanilla, rum and two eggs. Mix until smooth and set aside.

On a lightly floured surface, roll out the dough to 1/8-inch thickness. Cut the dough into 30 circles about 2 1/2 inches wide. Press the dough into the prepared mini muffins pan.

Bake for 10 minutes. Remove from oven and spoon 1 teaspoon of the tart filling into each shell. Sprinkle with sliced almonds. Bake for 10 minutes longer or until the filling is set and pastry is lightly browned. Brush raspberry jam over tarts. Cool for 10 minutes before transferring to wire racks to cool completely.


Adapted from Almond Tartlets Recipe in Taste of Home